PRESERVATION OF LEAF PROTEIN PREPARATIONS BY AIR DRYING

被引：15

作者：

ARKCOLL, DB

机构：

[1] Rothamsted Experimental Station, Harpenden, Hertfordshire

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 10期

关键词：

D O I：

10.1002/jsfa.2740201007

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Air‐dried leaf protein has hitherto been dark and gritty, but by drying in two stages, initially to between 20 and 30% moisture, then fine grinding before completion of air drying, a product can be made with as good an appearance and texture as that made by freeze‐drying. The keeping quality and digestibility of this material are also similar to freeze‐dried protein. Copyright © 1969 John Wiley & Sons, Ltd

引用

页码：600 / &

共 21 条

[1] ARKCOLL DB, IN PRESS
[2] ARKCOLL DB, 1966, REP ROTHAMSTED EXP S, P103
[3] ARKCOLL DB, 1967, REP ROTHAMSTED EXP S, P116
[4] INTERFERENCE BY CYANIDE WITH MEASUREMENTS OF PAPAIN HYDROLYSIS
BUCHANAN, RA
BYERS, M
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (06) : 364 - &
[5] BUCHANAN RA, 1968, THESIS LONDON U
[6] YIELDS OF LEAF PROTEIN EXTRACTED BY LARGE-SCALE PROCESSING OF VARIOUS CROPS
BYERS, M
STURROCK, JW
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1965, 16 (06) : 341 - +
[7] CHRISTIAN JHB, 1963, RECENT ADVANCES FOOD, V3, P248
[8] CONNELL JJ, 1958, FUNDAMENTAL ASPECTS, P167
[9] Davys M., 1963, J AGR ENG RES, V8, P70
[10] DAVYS MNG, 1960, ENGINEERING-LONDON, V190, P274

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